Spelt wholemeal rolls

Ingredients for 8 servings:

• 150 g wheat flour
• 150 g wholemeal spelt flour
• 200 ml water
• 1 packet of dry yeast
• ½ pack of baking powder
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp oil, neutral

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Combine the wheat flour, wholemeal spelt flour, salt, and baking powder in a mixing bowl and mix. In another bowl, add the yeast, and sugar, which should not be too hot, and stir until dissolved. Add the yeast water and oil to the flour and knead with a hand mixer fitted with a dough hook until a smooth dough forms. Add a tablespoon of wheat flour if the dough is too sticky, or water if it is too dry. Divide the dough into eight small pieces. Shape each piece into a ball in your hand and place it on a baking sheet lined with parchment paper. Let the dough rise in a warm place for at least 30 minutes. Place a deep baking sheet on the lowest rack of the oven and cover with approximately one liter of water. Preheat the oven to 200°C (fan). Lightly score the rolls with a sharp knife and brush with water. If you want the rolls to shine, whisk an egg yolk with a little milk and brush the rolls with this instead of water. Bake the rolls in the oven for 15-20 minutes. They’re done when they look golden brown and sound hollow when tapped on the bottom.